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<span class="titleMain">韩国烤肉</span>
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<h3>用料</h3>
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    <li>肥牛 <span>500克</span></li>
    <li>香菇 <span>100克</span></li>
    <li>洋葱 <span>半个</span></li>
    <li>白芝麻 <span>1大勺</span></li>
    <li>大葱 <span>半根</span></li>
    <li>酱油 <span>半杯</span></li>
    <li>蒜泥 <span>1.5大勺</span></li>
    <li>姜汁 <span>1茶勺</span></li>
    <li>白胡椒 <span>1茶勺</span></li>
    <li>白糖 <span>2大勺</span></li>
    <li>香油 <span>1大勺</span></li>
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<p><strong>做法<br />
</strong>1、将牛肉片沥干血水，香菇和洋葱切宽条，葱切斜片 <br />
2、将所有调味料放入大碗中调匀 <br />
3、再将牛肉片、洋葱条、香菇条、葱片放入拌好的调料中抓匀，腌渍10分钟入味 <br />
4、加热平底煎锅，把腌渍好的肉片和蔬菜放入，大火炒熟，盛出即可</p>
<p><strong>菜品特色</strong> <br />
很给力的一款韩国美食，味道正点，制作简单。在韩国烤肉都用特制的铜锅，将腌渍好的肉片放在铜锅上烤，家庭做时，以炒代替烤比较方便。炒时锅中不放油，火力要大，最好分次、少量来炒，以免火力不够，牛肉出水就不香了。要用大一点的锅，这样比较容易翻炒，否则牛肉会粘在一起，炒不散。</p>
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